Ingredients
300g chicken liver(s)
4 onions
10 sage leaves
4 tablespoons oil
2 tablespoons vinegar (balsamic vinegar)
4 tablespoons white wine
Flour
Preparation
Read more on the next page
Rinse the liver under cold water and pat dry. Peel the onion and slice it into rings. Rinse and dry the sage leaves. Season the liver with salt and pepper and lightly dust it with flour.
Immediately sear the liver in hot oil for about 1.5 minutes per side. Then, sauté the onion in the same oil and add the sage leaves. Deglaze with balsamic vinegar and wine. Place the liver on top of the onions and braise for 5 minutes.
Serve with mashed potatoes.